So simple, so delicious, this super quick soup is thick, creamy, tomato-y, and basily, and you probably have all the ingredients on hand.
Tomato-Basil-White Bean Soup
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 garlic clove, finely chopped
1 (28 oz.) can of diced tomatoes, preferably San Marzano
1 (15 oz.) can cannellini beans, rinsed and drained
About 6 large leaves fresh basil
Fine sea or himalayan salt to taste
Freshly ground black pepper to taste
In a medium saucepan, heat oil over medium-high heat, and saute onion until translucent. Add garlic, and stir until aromatic, about 45 seconds. Pour in diced tomatoes, followed about 1/2 tomato can of water. Add white beans, and bring to a boil, then cover and let simmer for, well, 10 minutes or much more. It doesn’t really matter – I’ve made this in a pinch, then made it and let it simmer for an hour while I tool around with other things.
Add basil, and stir, then let simmer a little longer, about 10 minutes. Remove from heat, and puree til smooth with an immersion blender. If you don’t have one, let cool and transfer to a blender or food processor. Add salt and pepper to taste.